Coffee, like so many other edible vegetable products, has various flavors that depend on its variety and the place of production; influenced by conditions relating to climate, soil, altitude, sunlight and rainfall, in short, by macro and micro geological eterminants. Each has its own characteristic flavor, sweetness, acidity, etc. Coffee is from the Rubiaceae family (commonly known as the coffee, madder, or bedstraw family), with more than 500 genera and 8000 species.
1) CERRADO DE MINAS – 100% ARABICA
Coffees from the Minas Gerais Savanna are characterized as a fine drink, full bodied and of excellent smell and sweetness. They are produced in heights between 800m and 1200m. The region has well defined seasons: hot and rainy summers followed by dry and cold winters. The climate is ideal for cultivation of natural, high quality coffee. The standard climate of the Savanna is unique and helps to produce an excellent Arabica coffee processed by the natural means (dried under the sun). The bloom is concentrated, the ripening is uniform and is followed of much luminosity, which helps fixing the smell and sweetness.
2) SUL DE MINAS – 100% ARABICA
Coffee that reaches the best drink classifications (soft and strictly soft), full bodied with high acidity and a sweet characteristic flavor. The South of Minas is the largest producer of Arab coffee in Brazil. It is cultivated at an altitude between 850m and 1.250 meters with an annual average temperature between 18 and 24°C. The most cultivated varieties are the Catuaí (red / yellow), which means “very good”, the name is deserving and the Mundo Novo.
3) ALTA MOGIANA – 100% ARABICA
The coffe produced in this region is full bodied, with fruited aroma and soft and sweet flavor. One of the most traditional producing regions of Arabica coffee, Mogiana is located in the north of the state of São Paulo, with coffee plantations at an altitude that varies between 900 and 1.000 meters. The annual average temperate is around 20°C. This region only produces Arabica coffee species.